Broccoli Mashed Potatoes

My Dad was really the person who turned me onto these potatoes. This is really pretty funny since he was never a broccoli lover. By broccoli lover, I mean flat out refused to eat it. My Mom never cared for broccoli either and it wasn’t until I ate at a friend’s house as a kid that I ever even tried it. I remember sitting at the table mortified at the vegetables on my plate. I told my friend’s Mom that I did not like broccoli. She asked if I’d ever tried it before. She asked me to try a bite and see if I liked it and if I didn’t I wouldn’t be forced to eat it. From that day forward, I was a broccoli lover. Converting my parents wasn’t as easy.

It took me a good 10 years to convert my Mom but no suck luck with my Dad. It wasn’t until a few years ago when he ate broccoli “smashed” potatoes at his neighbor’s house that he was converted and he called me to rave about the dish he’d had. Hearing his enthusiasm, I decided to give them a try. They are now a family favorite and are a great way to get some extra veggies into my kids who are also mashed potato enthusiasts.

You can season these up any way you wish, but these are great with just some garlic powder, salt, and pepper. If you’d like, you can certainly add some cheddar cheese. It’s up to you. Enjoy

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Broccoli Mashed Potatoes

Ingredients

1 1/2 pounds potatoes, Yukon gold

1 small head broccoli

1/2 cup whole milk (or more to taste)

2 tablespoons butter

Salt and freshly ground black pepper, to taste

garlic powder, to taste

Instructions

Peel and dice the potatoes and place them in a large pot. Fill the pot with cool, salted water. Cover and bring to a boil over high heat. Reduce the heat to medium-low and cook the potatoes for 15 minutes, depending on size, until fork tender.

Meanwhile trim the broccoli into florets. Add the broccoli to the potatoes during the last 5 minutes of cook time or until both the broccoli and the potatoes are tender.

Drain and return them to the hot pot to steam them dry. Mash the potatoes and then add the milk and butter. If potatoes are not creamy enough, you may chose to add another dash of milk. Season with salt, pepper, and roasted garlic powder, to taste, and transfer to a serving bowl.

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